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Sussex Dysphagia Network

IDDSI Webinar: Studying the dynamic sensations of eating

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IDDSI Webinar: Studying the dynamic sensations of eating

A one hour webinar offered on 2 dates in June

Sensory properties of foods are sensed and perceived throughout the entire mastication process. Flavours and tastes occur as compounds are released from the product matrix and textures are generated as the product is broken down and a bolus is formed.  

There are a number of techniques that can be used to characterize these sensory properties as they occur during oral processing. In the first part of this talk, both static and temporal sensory evaluation techniques will be presented and discussed. In the second part of the talk the contribution of saliva to the perception of thickness of pureed foods will be presented.

Includes a Q&A period after the main presentation.

  • June 4, 2019 at 12pm EDT (Eastern Daylight Time), UTC/GMT -4 hrs
  • June 6, 2019 at 6pm EDT (Eastern Daylight Time), UTC/GMT -4 hrs

To access your correct Time Zone: click on the city's name to show 'Switch Time Zone' and choose from those options.

These sessions will be recorded and will be available for future access on the IDDSI website at a later time.